High-Protein Taco Bell Grilled Cheese Burritos

Ingredients

• 400 g uncooked white rice (washed)
• 150 g tomato passata or purée (for the rice)
• 150 g tomato paste (for the rice)
• 750 ml beef broth (for cooking the rice)
• 4 cloves garlic (diced)
• 1.5 tsp chicken stock powder (for the rice)
• 1 tsp black pepper (for the rice)
• 1 tsp onion powder (for the rice)
• 0.5 tsp ground cumin (for the rice)
• 1.5 kg extra-lean beef mince (ground beef)
• 0.5 brown onion (diced)
• 1 packet low-sodium taco seasoning (packet size not specified)
• 3 tsp chipotle paste (use 2–4 tsp, to taste)
• 100 g tomato paste (for the beef)
• 100 g tomato passata or purée (for the beef)
• 0.5 lime juice (juice of 1/2 lime)
• cilantro or coriander (to taste; used in the beef, rice, and assembly)
• 1 Mission Carb Balance tortilla (per burrito; warm before filling)
• 120 g cooked tomato rice (per burrito)
• 150 g cooked seasoned beef (per burrito)
• 35 g nacho cheese sauce (per burrito)
• 45 g low-fat Greek yogurt or low-fat sour cream (per burrito)
• 30 g light sriracha mayonnaise (per burrito)
• 25 g light grated cheddar cheese (per burrito; sprinkled over the burrito before crisping)

Steps

1. 1

   Add the washed uncooked rice, tomato passata, tomato paste, beef broth, diced garlic, chicken stock powder, black pepper, onion powder, and cumin to a pot. Stir well to combine.

2. 2

   Cover the pot and cook over low heat until the rice is tender and the liquid has been absorbed. Remove from the heat, fluff the rice with a fork, then stir in cilantro and the juice of half a lime.

3. 3

   While the rice cooks, heat a large skillet over medium-high heat. Add the diced onion and extra-lean beef mince, breaking the meat up with a spoon, and cook until the onion softens and the beef is browned throughout.

4. 4

   Add the low-sodium taco seasoning, chipotle paste, tomato paste, and tomato passata to the browned beef. Stir thoroughly and cook until the mixture is hot, cohesive, and the tomato sauce has slightly thickened.

5. 5

   Finish the beef mixture with cilantro and lime juice, then remove it from the heat.

6. 6

   Warm one tortilla at a time until pliable. Place 120 g of rice in the center of each tortilla, leaving space around the edges.

7. 7

   Add 150 g of seasoned beef, 35 g of nacho cheese sauce, 45 g of low-fat Greek yogurt or sour cream, 30 g of light sriracha mayonnaise, and cilantro to each tortilla.

8. 8

   Fold the sides of each tortilla inward, then roll it tightly from the bottom to enclose the filling and form a burrito.

9. 9

   Place each burrito seam-side down in a hot skillet. Sprinkle 25 g of light grated cheddar over the top or onto the pan where the burrito will sit, and cook until the cheese melts and the exterior is golden, crisp, and sealed.

10. 10

    Repeat the assembly and crisping process for all 10 burritos. Cool briefly, then refrigerate for short-term storage or freeze for longer storage. Reheat thoroughly before serving.

Notes

The creator lists approximately 663 calories, 60.4 g carbohydrates, 23 g fat, and 55 g protein per burrito. Refrigerate or freeze the finished burritos and reheat when ready to eat. The rice may be substituted with store-bought Spanish-style microwave rice.

Nutrition per serving

• main
• meal prep
• high-protein
• Mexican-inspired
• burritos
• crispy
• skillet
• freezer-friendly